Preheat the oven to 425°F. As I mentioned before, it’s Thanksgiving on Monday in Canada, and well, what’s Thanksgiving without Pumpkin Pie? Easy pumpkin desserts are my jam, and I know you love them, too. The silky pumpkin custard sits atop a crumbly graham cracker crust that’s prepped in a fraction of the time of pie dough. Please read my disclosure policy. Pour into crust. Step 5: Pour the pumpkin filling into each graham cracker crusted pie tin. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Your email address will not be published. In the meantime, melt the butter, 2 tablespoons is all you need. Pour the pumpkin custard in the pie shell and smooth it out. Let cool to room temperature and then refrigerate until ready to serve. This fit the bill perfectly! Let the pumpkin dessert bars cool to room temperature and then wrap the pan with aluminum foil and keep refrigerated. Mix on medium until well blended. Let me tell you something, it’s not. Pumpkin Pie Bars will keep refrigerated for up to five days. These pumpkin pie bars with an easy graham cracker crust couldn’t get any easier. I need to take a new look at the ingredients of the premade crust. To make sure the bars are done baking, you want the jiggle slightly in the center only. While I recommend using evaporated milk for the best taste, heavy cream can be used in its place. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts. See my tips and tricks for making these Pumpkin Pie Bars above the recipe box. If you don’t feel like crushing the graham crackers for the crust, you can buy. *, Copyright ©2020, Pumpkin 'N Spice. I can hardly wait for it to come out and try a piece. Facebook Your email address will not be published. In a small bowl, mix the graham cracker crumbs and sugar, then stir in the melted butter. Typically the store bought pies are a dough crust - you know this. Good appetite! Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. GRAHAM CRACKER CRUST. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, sugars, and spices and beat until smooth and creamy. Preheat oven to 425 degrees Fahrenheit. Set aside. Beat until smooth and creamy with an electric hand mixer or stand mixer with fitted paddle attachment. … There’s no cutting cold butter into the crust and hoping it turns out. You can continue to mix it all with a spatula, or use the mixer to beat it until smooth. Pour evenly over crust and bake for about one hour, or until a toothpick inserted into the center of bars comes out clean. Pumpkin pie is a must-have dessert on Thanksgiving. Learn how to cook great Keebler® ready crust® pumpkin pie . You can also cut bars and put into a freezer-safe container for convenience. This easy pumpkin pie … Have fun with these cute little pie shots! Bars will last for up to five days when chilled. Let it cool, fill and then bake per recipe instructions. Here at … Your family and friends will think you … I just love pumpkin recipes and the graham cracker crust … Evaporated milk is thick and creamy, much like heavy cream, but with less calories and fat. Press firmly into the bottom of the baking dish and bake for 10 minutes. To make the crust, in a medium bowl, combine graham cracker crumbs, brown sugar, salt, and melted butter. Simply wrap cooled bars tightly with foil or plastic wrap. Not only did it save an immense amount of time, but it also made for a deliciously sweet flavor combo. With only 5 ingredients, the filling of this pie comes together in mere minutes. Fold in the egg, brown sugar, salt, pumpkin pie spice, canned pumpkin, and the evaporated milk. Distribute the crumb mixture into a 9 inch pie plate, the pie plate does not need to be greased. Beat pumpkin custard until smooth and pour into pie … In a large bowl, combine the pumpkin, brown sugars, molasses, cinnamon, ginger, salt, and allspice. Frozen Pumpkin Mousse Pie The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Get one of our Keebler® ready crust® pumpkin pie recipe and prepare delicious and healthy treat for your family or friends. Food that is from cultures and cuisines across the world has always been a staple of the blog. Preheat oven to 350°F. In large bowl whisk together 1 egg, pumpkin, sweetened condensed milk, cinnamon, nutmeg, salt and ginger until combined. Take the graham cracker crumbs and spoon them in a small bowl, to which you will add the melted butter. Crushed graham cracker crumbs, a touch of sugar and butter make this the easiest (and most delicious) base for these bars. I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Required fields are marked *, By submitting this comment you agree to share your name, email address, website and IP address with Pumpkin N Spice. Simple, sweet and lightly spiced this pie is perfect with a dollop of whipped cream. In order to keep this pumpkin pie recipe as easy as possible, the first thing that had to be changed was the crust. This post may contain affiliate links. To make the filling, in a large bowl, combine pumpkin, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, ginger, cloves, and salt. Bake on baking sheet at 350°F about 50 minutes or until knife inserted in center comes out clean. In the meantime, melt the butter, 2 tablespoons is all you need. Now you can have your cake and eat it too, this version of this pumpkin pie is light and full of flavor. Piece with 1 tbsp of lite whipped topping egg substitute and milk and mix thoroughly is perfect a! 3-Step pumpkin Cheesecake - my food and family instructions Jo for short ) and this is awesome. 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